Skip to main content
Coles

Pumpkin and barley soup with crushed hazelnuts

Skip to IngredientsSkip to Method

Topped with crunchy crushed hazelnuts, this creamy Pumpkin and barley soup is perfect for the cooler weather.

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time10 minutes
Pumpkin and barley soup with crushed hazelnuts

Ingredients

  • ⅓ cup (80ml) olive oil, divided
  • 700g butternut pumpkin, peeled, cut into 2cm pieces, divided
  • 1 shallot, chopped
  • 2 garlic cloves, smashed
  • 6 cups (1.5L) vegetable stock
  • ¾ cup (150g) pearl barley
  • 10 (2g) sage leaves
  • ½ cup (70g) hazelnuts, toasted, skinned, chopped
  • 2 tsp lemon juice, plus 1 tsp finely grated lemon zest

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a large heavy pot, heat 1 tbs of the oil over medium-high heat. Add two-thirds of the pumpkin, shallot and garlic and cook for 5 mins or until the vegetables are beginning to soften. Add the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, for 20 mins or until the pumpkin is completely soft. Transfer the mixture to a blender and puree until smooth. Set the pureed soup aside.
  2. Step 2

    Wipe the pot clean and place it over medium-high heat. Add 1 tbs of the oil and the barley and sage. Cook, stirring, for 2 mins or until barley is toasted. Carefully, as the pot is very hot and the mixture will bubble furiously, add the pureed soup. Bring the mixture to a simmer and cook, partially covered, for 25 mins. Remove the pot lid, add the remaining diced pumpkin and cook for 20 mins, stirring occasionally so it doesn’t catch on the bottom, until the barley and pumpkin are tender. Season the soup to taste with salt.
  3. Step 3

    In a small bowl, toss the hazelnut with the lemon juice and remaining 2 tbs of oil to coat and season with salt.
  4. Step 4

    Divide the soup among bowls. Top with hazelnut mixture and lemon zest to serve.

    Pumpkin and barley soup with crushed hazelnuts

    Pumpkin and barley soup with crushed hazelnuts
    • Serves4
    • Cook time1 hour 15 minutes
    • Prep time10 minutes
    Ingredients
    • ⅓ cup (80ml) olive oil, divided
    • 700g butternut pumpkin, peeled, cut into 2cm pieces, divided
    • 1 shallot, chopped
    • 2 garlic cloves, smashed
    • 6 cups (1.5L) vegetable stock
    • ¾ cup (150g) pearl barley
    • 10 (2g) sage leaves
    • ½ cup (70g) hazelnuts, toasted, skinned, chopped
    • 2 tsp lemon juice, plus 1 tsp finely grated lemon zest
      Description

      Topped with crunchy crushed hazelnuts, this creamy Pumpkin and barley soup is perfect for the cooler weather.

      Method
      1. Step 1

        In a large heavy pot, heat 1 tbs of the oil over medium-high heat. Add two-thirds of the pumpkin, shallot and garlic and cook for 5 mins or until the vegetables are beginning to soften. Add the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, for 20 mins or until the pumpkin is completely soft. Transfer the mixture to a blender and puree until smooth. Set the pureed soup aside.
      2. Step 2

        Wipe the pot clean and place it over medium-high heat. Add 1 tbs of the oil and the barley and sage. Cook, stirring, for 2 mins or until barley is toasted. Carefully, as the pot is very hot and the mixture will bubble furiously, add the pureed soup. Bring the mixture to a simmer and cook, partially covered, for 25 mins. Remove the pot lid, add the remaining diced pumpkin and cook for 20 mins, stirring occasionally so it doesn’t catch on the bottom, until the barley and pumpkin are tender. Season the soup to taste with salt.
      3. Step 3

        In a small bowl, toss the hazelnut with the lemon juice and remaining 2 tbs of oil to coat and season with salt.
      4. Step 4

        Divide the soup among bowls. Top with hazelnut mixture and lemon zest to serve.